Apple Tart
cooking.nytimes.com
Serves 8 · 2 of 6 items checked · 5 aisles
Produce
Dairy & Eggs
Pantry / Durable
- Checked by You
Spices & Seasoning
Other
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Archive recipe
Sliced apples baked in a pastry case with sugar, cinnamon, and butter until the edges caramelize.
Tarts of fruit were common wherever orchards grew, and the apple was the most dependable of all. Period cooks sweetened them with sugar when they could afford it and with honey when they could not, and spiced them with cinnamon and ginger.
The dish
2 of 6 items checked
cooking.nytimes.com
Serves 8 · 2 of 6 items checked · 5 aisles
Line a shallow tart case with short pastry and chill it.
Peel, core, and slice the apples and arrange them in overlapping rows in the case.
Sprinkle with sugar, cinnamon, and small pieces of butter, and add a spoonful of rosewater if you have it.
Bake in a moderately hot oven until the pastry is browned and the apples are tender, about forty minutes.
Brush the top with a little warmed honey or butter and let it cool slightly before serving.
Adapted from The Compleat Housewife. View a published recipe at NYT Cooking (opens in a new tab)
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